Gluten Free
Protein-packed Posh Pot Noodle
15 mins
Intermediate
2 Servings
Want a filling dish in super quick time, evenly balanced with loads of protein, fibre, vitamins and minerals? We’ve got you covered with our protein-packed posh pot noodle. Ready in mere minutes and using yellow pea pasta.
About This Recipe
Remember those space-age pot noodles that were big in the 1980s and 90s? Served in a plastic tub, all you have to do is add water and there’s a meal in minutes.
Well we’ve taken the concept and used it to create our super-quick posh pot noodle, except to keep this one gluten free we are using a super-high protein pasta made from yellow split peas and created by ZenB. We’ve been looking to try some of their products in dishes for a while now and so we decided to give their macaroni a whirl here… you could just as easily use a regular macaroni if you prefer but we like the high protein, fibre and potassium of the ZenB product.
By cooking the yellow pea pasta in the broth, we lose none of the flavour or nutrient value and the starches released help to slightly thicken the broth, whilse minimising the hassle and the need to wash more pans. The yellow pea pasta works amazingly well in this format as it’s a little more delicate than regular wheat-based pasta.
Thanks to it being quick cook, this is ready in minutes and can be added to or taken away to make your own version, which is why we’ve included a vegan recipe option here too.
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Ingredients
150g/5oz dried yellow pea macaroni
700g/25oz our BB Bone Marrow Broth or BB Roast Root Vegetable Stock
1 large carrot peeled into strips
1 red pepper cut into strips
75g/2.6oz sugar snap peas
75g/2.6oz chestnut mushrooms
200g/7oz pre-cooked chicken or tofu
2tsp Elevated salsa verde
Salt Pepper to taste
Nutrition Per Serving
Calories
480
Fats
9G
Carbs
54G
Protein
44G
Method
Prepare the carrots as per the video below and quarter the mushrooms
Bring the stock (depending on which you are using) to the boil
Add the pasta, stir and return to a high simmer
Strip down the chicken or cube the tofu and add to the broth alongside the mushrooms
Turn down the heat to a low simmer
After 5-7 minutes gently stir and add the red pepper and sugar snap peas
These will poach gently yet still remaining crisp to bite after 2-3 minutes further simmering Serve and garnish accordingly with salsa verde
Add salt and pepper to taste